Preheat the oven to 320 degrees. Line a 9 inch springform pan with parchment paper.
In a food processor, pulse biscoff cookies and espresso powder until you have crumbs. With the mixer on low, pour in the melted butter and pulse until combined. Press the mixture into the bottom of the lined springform pan in a compact layer. Bake for 10 minutes and set aside to cool.
Using a stand mixer on medium speed, beat the cream cheese, butter, and sugar until smooth, scraping down the sides once. Add eggs and egg yolk one at a time until fully incorporated.
Add 1/3 cup of the prepared espresso, vanilla extract, and flour to the mixture and mix until combined, scraping down the sides of the mixer.
Pour half of the filling into the spring-form pan. Then soak 12 ladyfinger biscuits in the rest of the espresso and create a layer on top of the filling. Pour the other half of the filling on top of the soaked ladyfinger layer.
Prepare a waterbath with a slow cooker liner in a roasting pan and place the cheesecake in the center. Bake at 320 degrees for 50-60 minutes, until the cheesecake has only a slight jiggle.
Turn the oven off and wedge a wooden spoon inside the door. Let it cool inside the oven for 1 hour, then move to the refrigerator to cool for another 2 hours.
Prepare the topping by beating the heavy cream in a stand mixer with a whisk attachment on high. When you have stiff peaks, add the cream cheese, vanilla, and white chocolate pudding mix. Mix until combined, do not overmix.
Using a piping bag and a Wilton 2A tip, pipe dollops on top of the cheesecake and dust with dark cocoa. Refrigerate at least one hour before serving.